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2016


Morrison's Lemon Ice Box Pie

From: Candice 
Sent: Sunday, March 27, 2016 2:09 AM
To: phaedrus@hungrybrowser.com 
Subject: Morrison's Cafeteria Lemon Ice Box Pie

Hi, 

I am sooo delighted that I found your website and that I'm able to contact you.
I use to dine at the Morrison's Cafeteria that was located in Jackson TN in the 1980s/1990s.
I enjoyed every single piece of food they made. Myself and my entire family ate there for more than 20 years every week.
I was extremely disappointed when they closed and Piccadilly's took over because the food was never the same.
But in any case, I'm emailing and praying (seriously) that you can find out the recipe for the Lemon Iced Box Pie.
I ate that pie EVERY week for 20 years.
And I am a lemon ice box pie fanatic and no restaurant fine or exclusive to even a chain can make lemon ice box pie like Morrison's did.
It was a most unusual lemon pie that was very congealed. I haven't found anyone that makes one like that or even looks like that.
Is there anyway you can find that recipe?
I'm so praying that you do, because I've been searching to no avail trying to find that recipe or find former cooks of Morrison's 
for many many many years that only lead to further despair and disappointment.
My own family told me to stop trying to find out because they said I would never be able to find the recipe or any of the former cooks.
I was a child when my family introduced me to Morrison's and had I ever thought they would of been bought out or changed hands, 
I would of asked for the recipes.
I know its crazy to sound so dramatic about food, but Morrison's food was AMAZING!!!

Please, please if you can help me I would be grateful for life!
Just to be able to enjoy that food again would be a miracle.
And I read on your website that Morrison's released a recipe book?
If so where can I purchase it?
In any case, I look forward to hearing from you.
Thanks so much for having a website devoted to helping people find recipes they've been wanting all their life.
Your website really is an amazing find and I'm so grateful that you created it!!

Many Thanks,
Candice

Hi Candice,

Thank you for the kind words about my site. I must say you are truly a Morrison’s fan!

Allow me to explain some things about Morrison’s recipes...

Morrison’s never released a recipe book as far as I know. Since I began doing this website, I have become acquainted with a few kind souls who once worked at Morrison’s and who possess copies of the Morrison’s Kitchen Manual from there and who have been willing to help. The Morrison’s Kitchen Manual changed over the years of Morrison’s existence as Morrison’s recipes and methods changed. When Morrison’s began, they made nearly everything from scratch, but by the end of the cafeteria’s existence, they were using a lot of pre-made food service ingredients in order to economize and become more efficient. I have a partial copy of a Morrison’s Kitchen Manual from earlier in their existence, and I have an acquaintance who has a manual from near the end of Morrison’s existence.

Remember, the recipes from these manuals are cafeteria recipes, for large quantities. The lemon ice box pie recipe makes 10 pies. I can’t cut these down for you. You’ll have to do that yourself.

Some of these recipes call for food service ingredients, and I have little idea about substitutes for these ingredients. For instance, the lemon ice box pie recipe calls for “Voltex”, which is an institutional food service product, a frozen mixture of liquid eggs and margarine that appears to have been made by Fleischmann's. I cannot find any evidence that it is still being sold. I have no idea exactly how to substitute for it in a recipe. The "lemon powder" was a commercial product as well.

That said, I can tell you that I was able to find all three of the recipes that you requested in my copy of the manual. I note from the manual that Morrison’s had several lemon pie recipes. Below is the Lemon Ice Box Pie recipe. I’ll send the other recipes that you requested in separate emails.

Tommy, who is one of those acquaintances of which I spoke, just sent this tip:

Borden's used to make the lemon powder we used it was very intense lemon flavor in dry powder. Since the pies were not cooked except long enough to set meringue on top about 5 to 7 min this kept liquid lower and made for a creamer pie. Can buy lemon powder at store called true lemon and in bulk at Amazon. Will have to experiment to get the lemon flavor you want. But powder works better than liquid lemon juice. Try True lemon packets from most grocers. Borden’s originally made lemon powder in 5 lb cans. Tommy

Phaed

Lemon Ice Box Pie

Filling:

Condensed Milk            26 lbs
Lemon Powder               2 lbs
Voltex                     4 lbs
Lemons - juice & rind     12 each

Place condensed milk in mixer, using cake paddle (mixer attachment). Sprinkle lemon powder 
over milk and stir until thoroughly mixed. Add Voltex and incorporate thoroughly. 
Grind lemons and add last.

Graham Cracker Pie Shells:

Graham Meal                   8 lbs
Sugar                         4 lbs
Melted margarine or butter    4 lbs

Mix graham meal, sugar, and melted margarine thoroughly. Grease pie tins and pat graham mixture 
into them to form pie shells. Bake shells 5 minutes until sealed.

Allow shells to cool and fill with lemon mixture.  

Makes 20 pies.
=======================================

Thanks so much Phaedrus!!!!! You have just made this the best Easter I have ever had!!!!!! Thank you thank you thank you thank you!! 
I can't wait to try and make this delicious dessert!!!!!!
And I can't wait to get the other recipes!!!!
I'm soooooooooooooo grateful I found you!!!!!

=======================================
Lemon powder is a concentrated powder that provides an extra kick of lemon. The Morrison's recipe (you have it) 
only uses six lemons for 10 pies cut into 80 portions. Not a lot of lemon.The powder became the lemon flavor.  
The reason they used lemon powder was it was shelf stable and lemons had to be refrigerated and were sometimes 
not available or seasonally cost too much. Once concentrated lemon juice became available many managers switched. 
Here is a recipe that uses that uses the concentrate.

Lemon Icebox Pie
Makes one pie

One can condensed milk (not evaporated) 
3 egg yolks-- save egg whites for meringue
1/3 cup lemon juice
pinch of salt

Beat milk until fluffy. add yolks, one at a time, continuing to beat. Add salt. Stir in lemon juice and mix well. 
Pour into prepared graham cracker pie crust. Chill. Cut into eight slices.Decorate with dollop of whipped topping 
and garnish with twisted lemon slice. 

In later years meringue powder became available and was used. as a topping. This was a powder that was mixed with 
water and whipped. 

A home method would be to combine 3 egg whites with 1/2 cup sugar and 1/4 tsp of cream of tartar and whip in a mixer 
with a wire whip. Place on top of chilled  pie and bake at 275 until golden. Cool.

Enjoy

James 
--------------------------------------------------------------
Note: Lemon powder can be purchased from Amazon and King Arthur flour and several other sources. - James

Morrison's Turkey & Dressing

From: Candice
Sent: Sunday, March 27, 2016 2:09 AM
To: phaedrus@hungrybrowser.com 
Subject: Morrison's Turkey and Dressing 

Hi, 

I am sooo delighted that I found your website and that I'm able to contact you.

I use to dine at the Morrison's Cafeteria that was located in Jackson TN in the 1980s/1990s.

I enjoyed every single piece of food they made. Myself and my entire family ate there for more than 20 years every week.

I was extremely disappointed when they closed and Piccadilly's took over because the food was never the same.

Also, I'm looking for another recipe of how they made their Turkey and Dressing which I ate for 20 years.

Their dressing had whole pecans in it. It would just melt in your mouth! Believe me!

In any case, I look forward to hearing from you.

Thanks so much for having a website devoted to helping people find recipes they've been wanting all their life.

Your website really is an amazing find and I'm so grateful that you created it!!

Many Thanks,
Candice

Hi Candice,

My main Morrison’s page, with links to all of the recipes that I have previously posted, is here: Morrison's Cafeteria

The turkey and dressing is actually three recipes: roasted turkey, corn bread for dressing, and dressing deluxe. The dressing with pecans is, according to my manual, called “dressing deluxe”. In my manual chopped pecans are called for rather than whole pecans. You can use whole ones if you wish.

As before, these are large food service recipes. You’ll have to cut them down.

Phaed

Roasting Turkeys

Turkey
Salt
Pepper
Oil
Onions
Celery

Have turkey at room temperature. Dredge with salt & pepper, inside & outside. Grease well with oil.
Place turkeys (breast up), onions and celery in roasting pan in 300 degree oven. (If electric oven,
turn off top heating element.)

Baste frequently during the entire roasting period.

Brown Gravy:

Blend flour into drippings. Add turkey or chicken stock, stirring well. Cook until dissolved, Strain.
Season to taste.

Natural Gravy

Strain drippings. Place in stock pot on top of stove. Add turkey or chicken stock. Thicken to desired 
consistency with cornstarch. Add chopped livers and giblets, hard boiled eggs and a small amount of 
turkey dressing. Season to taste.
------------------------------------------
Corn Bread for Dressing

Corn meal             1 lb
Flour                12 ozs
Baking powder         2 ozs
Salt                  2 ozs
Sugar                 2 ozs    
Egg (whole)           2 each
Milk                  1 lb
Cooking oil           4 ozs

Sift cornmeal, flour, baking powder, salt and sugar into a mixing bowl and blend thoroughly.
Beat two eggs into 1 lb of milk. Add this to the above dry ingredients. Blend.
Add cooking oil and mix thoroughly.
After all ingredients have been mixed well, pour the mixture into a well greased #200 steamtable pan
and bake at 375° until done.
----------------------------------------
Morrison's Dressing Deluxe

Pre-Preparation Notes: 
Cornbread for dressing should be cooked at least 24 hours in advance and white bread 
should be stale. You can produce stale bread by opening loaves and allowing them to 
dry out for several hours.
Cook ahead 1 lb. 4 ozs of giblets until tender.
Boil and peel ahead of time 1 dozen eggs for this dressing.

Ingredients  Amount
6 lbs        celery, diced
6 lbs        onions, diced
4 lbs        oil
3 lbs        stale white bread
18 lbs       chicken or turkey stock
9 lbs        corn bread
4 oz         baking powder
1 lb         giblets, cooked & diced
8 oz         pecan meats, chopped
1 lb 2 oz    hard boiled eggs, chopped
1 lb 8 oz    rice, cooked
7 oz         salt
1 oz         black pepper
1 oz         sage
6 ea         eggs, raw

Method:
Put celery, onions, and oil into saucepan. Cook until tender. Do not overcook, as 
celery and onions will cook some during baking period.

Soak stale white bread in chicken or turkey stock. After this has soaked for a few 
minutes, break into small pieces with your fingers. Next, crumble in the cornbread, 
being careful not to put in any burnt crust.

Sprinkle in baking powder and mix thoroughly.

Add giblets, pecan meats, hard boiled eggs, and cooked rice. Mix lightly, but thoroughly.

Add salt, pepper, and sage, and blend thoroughly.

Break 6 raw eggs into mixture and blend thoroughly. The dressing is now ready to 
be put into pans for baking.

Dressing should be baked in a pan size of about 18 x 20 x 2 1/2 inches deep. This 
creates a crisp, well done dressing. (NOTE: There are no oven temperature and baking 
time given for this recipe. My advice is just bake in a medium oven until brown.)

Dressing should be baked one pan at a time so that it will be piping hot when served 
with turkey, chicken, or roast. If your dressing is very hot and you have your gravy hot, 
it is not necessary to place the finished pan in the oven. This will eliminate the meat 
curling from the dry heat.

If you use this dressing for stuffing pork chops, etc, you will want to cook the 
dressing and then allow it to cool enough to be handled in stuffing the meat.

Morrison's Corn Sticks

From: Candice 
Sent: Sunday, March 27, 2016 2:09 AM
To: phaedrus@hungrybrowser.com 
Subject: Morrison's Cafeteria Lemon Ice Box Pie, Morrison's Turkey and Dressing and Morrison's Corn Stick Recipes, please help!!!!!!

Hi, 

I am sooo delighted that I found your website and that I'm able to contact you.

I use to dine at the Morrison's Cafeteria that was located in Jackson TN in the 1980s/1990s.

I enjoyed every single piece of food they made. Myself and my entire family ate there for more than 20 years every week.

I was extremely disappointed when they closed and Piccadilly's took over because the food was never the same.

Oh, and also if you can find the recipe for their corn sticks? My grandfather was obsessed with those and 
Piccadilly's corn sticks can't even compare!

Please, please if you can help me I would be grateful for life!

Just to be able to enjoy that food again would be a miracle.

In any case, I look forward to hearing from you.

Thanks so much for having a website devoted to helping people find recipes they've been wanting all their life.

Your website really is an amazing find and I'm so grateful that you created it!!

Many Thanks,
Candice

Hi Candice,

There is a corn sticks recipe in my Morrison's Kitchen Manual, but it appears they used a pre-made mix rather than making them from scratch. See below.

Phaed

Corn Sticks

Directions:

For greater accuracy, weigh the mix and measure or weigh the liquid.

For 5 (5#) pounds of Corn Stick Mix, use :

2 Qts  (4 lbs) of water
1 1/4 lbs. Salad Oil

1. Scale desired amount of mix into mixer bowl. Use mixing paddle or mix by hand.
2. Blend water and corn stick mix and mix until batter is smooth.
3. Add salad oil and mix again until smooth.
4. Drop into preheated corn sticks forms (pans).
5. Bake at 475° F.

Tommy sent this tip:

The corn stick mix was made by BMB products Decatur, ALA. A subsidiary of Morrison's. I think they are closed. The secret to a good corn stick is a well seasoned heated cast iron stick pan and a good mix like Aunt Jemima's and real whole buttermilk added instead of water or milk. The mix was not that great it was the pan and buttermilk Whole not Low fat buttermilk.

Tommy


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